Did you notice the strange fact that during Christmas the extra centimetres around the waist grow easily and nicely, but losing them takes much more time, needs effort and is not so pleasant for everybody.

After every period of feasting comes the moment when we have to get back to daily life and lighter dishes. Fortunately, it doesn't mean that meals are less tasty or beautiful. I would like to share with you the recipe for a light and grand dinner, which will make the return to a normal diet really yummy and pleasant.

Ingredients (for 2 people):
200g of fusilli pasta
2 tablespoons of butter
3 cloves of garlic
half a chili pepper
200g of courgette
300g of fresh spinach
200g mozzarella cheese
8 walnuts
2 sprigs of thyme
1 sprig of rosemary
2 tablespoons of nigella
salt and pepper

Boil the pasta so it is al dente. Melt the butter in a pan, add the sliced garlic, minced chili pepper, thyme and rosemary. Fry for a while on a low heat. Slice the courgette. Remove the thyme and rosemary from the pan. Put the courgette into the pan and fry. Don't brown the vegetables. Clean the spinach and add it to the courgette. Fry for a while until the spinach is intensely green. Spice it up with salt and pepper. Mix the pasta with the vegetables, mozzarella cheese and walnuts. Sprinkle with nigella.

Enjoy your meal!

Try also
Courgette – a fast dinner
Autumn penne with pumpkin
Wholemeal pasta with courgette and goat cheese